Sweets and drinksBaked GoodsEurope and North AmericaAbout 1 hour
This chocolate pound cake is surprisingly easy, mixed by hand and still moist and deeply cocoa flavored. Watching the oven is the hard part, since a few extra minutes dry the crumb out.
Lean Mayo carries both the richness and the binding, so there is no butter or egg to beat. A skewer pushed into the middle comes out clean when the cake is done. A loaf pan buttered carefully, especially at the base, lets the cake out in one piece.
This batch weighs about 408g, at roughly 142 calories per 100g.
Method
Heat the oven to 165 degrees C for 10 minutes.
Put 125g flour, 90g kOBE Monk Fruit Blend, 2 teaspoons cocoa powder, half a teaspoon of baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon salt in a bowl and mix well.
Add 120ml cold water, half a teaspoon of vanilla and 56g Lean Mayo to the dry mixture and stir until it comes together into a smooth batter.
Butter the inside of a 13cm x 23cm loaf pan thoroughly, paying attention to the base.
Pour the batter into the pan and spread it evenly.
Bake for about 50 minutes, testing with a skewer pushed into the middle, which comes out clean when the cake is done.
Take the cake out, let it cool, then slice it.
Tips
Lean Mayo carries the richness and the binding, which is what makes the cake so moist with nothing more than a hand mix.
A well buttered base lets the cake come out cleanly.
Stop mixing as soon as the batter is smooth, because overmixing toughens the crumb.
Test with a skewer in the middle of the loaf and turn the oven off as soon as it comes out clean.
The water has to be properly cold when it meets the Lean Mayo, since warm water splits the fat out and leaves the batter grainy.
Need the monk fruit sugar or Lean Mayo?
These two are what kOBE cooks with in the recipe above. See the product page or send us a message.